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Vietnamese Plant Based Meatball Skewers

Special Diet

Dairy-Free, Vegan, Vegetarian


Main Course

Main Ingredient


Quick & Easy, Cookouts, Entertaining


  • 2 lb ground plant-based meat
  • 3/4 cup chopped fresh cilantro divided
  • 1 (1-inch) knob ginger finely grated
  • 2 tbsp San-J Umami Tamari Splash
  • 2 tsp lemongrass paste
  • 1 tsp sugar
  • canola oil for brushing grill grates
  • lime wedges for serving


  • Soak six 6-inch wooden skewers in water for at least 30 minutes.
  • Meanwhile, mix plant-based meat, 1/2 cup cilantro, ginger, San-J Umami Tamari Splash, lemongrass and sugar together in large bowl until just combined. Roll mixture into 18 equal meatballs and transfer to a parchment paper lined baking sheet.
    Refrigerate for 30 minutes until firm.
  • Preheat grill to medium-low heat. Brush grates liberally with oil.
  • Meanwhile, thread 3 meatballs onto each skewer. Grill skewers, turning occasionally, until lightly charred and fully cooked, about 7-9 minutes.
  • Garnish with remaining cilantro and serve with lime wedges.
Learn more about Tamari Splash Flavors.

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